Recipes by Chef Natalie Thompson

Johnson & Wales University

Camping Recipes
Denver Omelet in a Bag
Ingredients:
1 dozen large eggs
2 tbsp. milk
Salt and pepper to taste
1 cup yellow onion, diced
1 cup green bell pepper, diced
1 cup ham, diced
1 cup cheddar cheese, grated
6 zip style freezer bags
Directions:
1. Before you leave on your camping trip, mix together the eggs, milk, salt and
pepper and divide evenly into the 6 zip style freezer bags. (Make sure they
are freezer bags as they are thicker than sandwich bags and wont melt).
2. Chop the onion, bell pepper, and ham and divide in the prepared egg bags.
3. Package the cheese separate.
4. Place the prepared egg bags into an ice chest, making sure there is enough
ice to keep them cool until you are ready to cook the eggs.
5. To cook the eggs bring large pot of water to boil over a campfire or stove.
6. Add the cheese to the egg bags, make sure the seal is completely closed, and
slowly lower the bag into the boiling water.
7. Allow eggs to boil until firm, roughly 10 minutes.
8. Remove from water, open bag, omelet should roll right out onto the plate
serve and enjoy!

7150 Montview Boulevard, Denver, CO 80220

303-256-9300 www.jwu.edu
Providence, R.I. North Miami, Fla. Denver, Colo.

Charlotte, N.C.

Recipes by Chef Natalie

Thompson

Sweet & Sour Foil Packet Dinner

Ingredients:
1/3 cup pineapple preserves
2 tbsp. packed brown sugar
1 tbsp. soy sauce
tsp. crushed red pepper
4 boneless skinless chicken breasts, cut into 2 inch cubes
1 red bell pepper, cut into a large dice
1 green bell pepper, cut into large dice
1 large yellow onion, cut into large dice
1 cup fresh pineapple chunks
Salt and pepper to taste
Directions:
1. Cut four 24X 12-inch pieces of heavy aluminum foil. Spray lightly with
cooking spray and set aside.
2. In a bowl combine the pineapple preserves, brown sugar and soy sauce and
set aside.
3. To build the packets, divide the chicken, bell peppers, onion and pineapple
evenly on all four sheets of foil.
4. Season the mixture of veggies, pineapple and chicken with salt and pepper.
Drizzle the sauce mixture evenly amongst the four packets. Carefully seal the
packets, making sure not to puncture the foil.
5. Place packets over the campfire or on a camp grill and allow to cook for 6
minutes, using a tong, carefully flip the packets over and cook for an
additional 10-15 minutes, making sure the chicken in cook thoroughly.
6. Remove from flame, place on plate, serve and enjoy.

7150 Montview Boulevard, Denver, CO 80220

303-256-9300 www.jwu.edu
Providence, R.I. North Miami, Fla. Denver, Colo.

Charlotte, N.C.

Recipes by Chef Natalie

Thompson

BBQ Pork Foil Packet

Ingredients:
cup of your favorite BBQ sauce
cup honey
1 tsp. cumin
4 boneless pork chops
2 large ears of corn, cut into 6 pieces
1 cup baby carrots, cut in half lengthwise
2 cups cooked red potatoes, cut into wedges
Salt and pepper
Directions:
1. Before your camping trip, boil the red potatoes and allow to cook and pack
them pre-cooked, this will make the cooking time faster and more even.
2. Cut 4 12X 24 inch pieces of heavy duty aluminum foil, spray them with
cooking spray and set aside.
3. In a small bowl, mix together the BBQ sauce, honey and cumin. Place 1 pork
chop, 3 pieces of corn, a few carrots and a few potato wedges into the foil
packets, season with salt and pepper and drizzle with the pre-prepared BBQ
sauce mixture.
4. Fold foil around the food making sure it is sealed well.
5. Place over camp fire or camp grill and cook 15-20 minutes, or until pork is
slightly pink in the center.
6. Remove from heat place on plate, open packet and enjoy!

7150 Montview Boulevard, Denver, CO 80220

303-256-9300 www.jwu.edu
Providence, R.I. North Miami, Fla. Denver, Colo.

Charlotte, N.C.

Recipes by Chef Natalie

Thompson

Potatoes in a Pinch
Ingredients:
2 cups diced red potatoes
2 tbsp. olive oil
1 tbsp. Montreal seasoning
Salt and pepper
cup shredded cheese (optional)
Directions:
7. Before your camping trip, mix up the potatoes with the olive oil and
seasonings and place in a well-sealed container.
8. Cut 1 18x18 inch piece of heavy duty aluminum foil, spray it with cooking
spray and set aside.
9. Place potatoes in foil.
10.Fold foil around the potatoes making sure it is sealed well.
11.Place over camp fire or camp grill and cook 25-30 minutes, or potatoes are
tender.
12.Remove from heat, place on plate, open packet, sprinkle cheese and enjoy!

7150 Montview Boulevard, Denver, CO 80220

303-256-9300 www.jwu.edu
Providence, R.I. North Miami, Fla. Denver, Colo.

Charlotte, N.C.

Recipes by Chef Natalie

Thompson

Campfire Italian Panini Sandwiches

Ingredients:
1 large loaf French bread
1 pound sliced deli turkey
pound sliced salami
pound slice peperoni
pound sliced fresh cheese
4 tbsp. pesto
2 tbsp. mayo
1 large onion sliced thin
red onion sliced thin
Directions:
1. Ina small bowl mix together the pesto and mayo to create a spread
2. Slice the French loaf in half lengthwise, and spread pesto mixture on both
side of the loaf.
3. Layer the turkey, salami, pepperoni, and cheese on one side of the bread, top
with tomato and onions, and other side of bread.
4. Wrap the sandwich in heavy duty tin foil, and firmly press the sandwich down.
5. Place on camp stove or over campfire and back for 3-4 minutes on each side
or until heated thoroughly.
6. Unwrap, slice into 4 even pieces and serve.

7150 Montview Boulevard, Denver, CO 80220

303-256-9300 www.jwu.edu
Providence, R.I. North Miami, Fla. Denver, Colo.

Charlotte, N.C.

Recipes by Chef Natalie

Thompson

7150 Montview Boulevard, Denver, CO 80220

303-256-9300 www.jwu.edu
Providence, R.I. North Miami, Fla. Denver, Colo.

Charlotte, N.C.